Recipes

Pumpkin Polenta with Quails

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Pumpkin Polenta with oven roasted quails in Pancetta with roasted tomatoes, sage and Ciabatta
I think I will make it this weekend as I have friends for an informal diner in Pats Pantry
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Ingredients:
1-2 quails per person . you could you small poussin, baby chickens( the cooking time will be longer)
2 to 3 lemons cut into pieces
1 bunch of sage leaves
Salt and pepper
100g butter
20 slices of pancetta
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1 ciabatta bread cut into rough pieces
500 grams small (cherry) tomatoes
Olive oil
1kg wild spinach
Method:
1. Pre heat the oven to 200°C
2. Season the inside of the quail with salt and pepper and place a piece of lemon, a sage leaf and a small piece of butter in the bird.
3. Season the outside of the quails and wrap them up in the slices of pancetta. Place side to side on a baking rack from the oven and set aside.
4. Place the ciabatta in a roasting tin, scatter over the tomatoes, sprinkle with salt, pepper, olive oil.
5. Place the oven rack with the quails in the top of the oven and slide the roasting tin with the bread and tomatoes underneath.
6. Bake in the oven for 20 to 25 minutes. If necessary, spoon the ciabatti around from time to time and push onto the caibatta to produce the juices
7. I like my quails slightly pink, but that is up too you.
Wash the spinach well and fry quickly in a little olive oil and garlic and add to the ciabatti mixture.
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Baked pumpkin polenta
400 g polenta
5dl milk and 5 dl chicken stock or water
2 tsp salt
500g peeled and chopped pumpkin (butternut squash is a good variety)
Grated nutmeg
Salt and freshly ground black pepper
Olive oil
Method:
1. Cut the pumpkin into pieces and roast in the oven with a grating of nutmeg and some seasoning.
2. Heat the milk and water to boiling point, turn heat down slightly and pour in the polenta, stirring continually. Turn the heat down and cook carefully.
3. Mash the pumpkin and mix together with the cooked polenta and check the seasoning.
4. Turn onto an oiled baking tray, drizzle with olive oil and bake at 230° for 30 minutes or until golden.
..Or serve it very creamy by adding more liquid to the polenta in the pan, then serve as mashed potatoes

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